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Definitely NOT healthy, but what the hey. We love it!
BUFFALO CHICKEN DIP
4 boneless, skinless chicken breasts (about 2 lbs.) (or you can use prepared rotisserie chicken)
1 (12 oz.) bottle Frank's Hot Sauce
2 (8 oz.) pkgs. cream cheese
1 (16 oz.) bottle blue cheese salad dressing (or Ranch if you prefer)
8 oz. shredded sharp cheddar, Monterey Jack or a combination
Boil chicken until cooked through, shred with 2 forks.
Preheat oven to 350° F. In a 13- x9-inch pan, combine chicken with hot sauce and spread evenly.
In a large saucepan over medium heat, combine the cream cheese and dressing, stirring until smooth and hot. Pour evenly over chicken. Bake uncovered for 20 min., then sprinkle with shredded cheese and bake uncovered for another 10 minutes. Let stand 10 minutes before serving. Serve with Frito scoops, Ritz crackers, and celery sticks.
BUFFALO CHICKEN DIP
4 boneless, skinless chicken breasts (about 2 lbs.) (or you can use prepared rotisserie chicken)
1 (12 oz.) bottle Frank's Hot Sauce
2 (8 oz.) pkgs. cream cheese
1 (16 oz.) bottle blue cheese salad dressing (or Ranch if you prefer)
8 oz. shredded sharp cheddar, Monterey Jack or a combination
Boil chicken until cooked through, shred with 2 forks.
Preheat oven to 350° F. In a 13- x9-inch pan, combine chicken with hot sauce and spread evenly.
In a large saucepan over medium heat, combine the cream cheese and dressing, stirring until smooth and hot. Pour evenly over chicken. Bake uncovered for 20 min., then sprinkle with shredded cheese and bake uncovered for another 10 minutes. Let stand 10 minutes before serving. Serve with Frito scoops, Ritz crackers, and celery sticks.
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